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Jalapeño Poppers on our Large BGE

ATBBQ_JoshATBBQ_Josh Posts: 9
edited September 2012 in EggHead Forum
We had some left over jalapeños in our ATBBQ Test Kitchen fridge, so I took a few ingredients (well, colby-jack and cream cheese, we're not getting fancy here) and stuffed them up!

The poppers turned out awesome! The Egg stayed at 350 nice and steady, and I cooked them a little longer than a lot of people I know as I like a nice char on the bottom of the pepper. So good!


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Marketing/Media Guy for All Things Barbecue
Large EGG in Stainless Cart
Yoder Smokers YS640 Custom
Weber Kettle 22.5" Classic
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Comments

  • YEMTreyYEMTrey Posts: 1,947
    Where's the meat?!!!!!!
    XL BGE and Mini Max in Cincinnati, Ohio

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  • Gotta have the bacon!!!
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  • Well, I'm a pescatarian (only fish and shell fish) due to some health issues (latent-Celiac disease so my GI is unhappy as I heal and get well). But, we throw in sausage and wrap them in bacon a lot around here for the guys.
    Marketing/Media Guy for All Things Barbecue
    Large EGG in Stainless Cart
    Yoder Smokers YS640 Custom
    Weber Kettle 22.5" Classic
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  • YEMTreyYEMTrey Posts: 1,947
    I love ABT's, just too lazy to prep them.
    XL BGE and Mini Max in Cincinnati, Ohio

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  • I love ABT's, just too lazy to prep them.
    Try throwing cheese/ spice mix into a gal size ziploc, kneed till mixed, cut 1/4" diagonal in corner of ziploc and squeeze. It's the only way I will do them now.

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

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  • bigguy136 said:
    I love ABT's, just too lazy to prep them.
    Try throwing cheese/ spice mix into a gal size ziploc, kneed till mixed, cut 1/4" diagonal in corner of ziploc and squeeze. It's the only way I will do them now.
    Yes! We do our garlic guacamole that way, I'll have to try it for the jalapeño filling!
    Marketing/Media Guy for All Things Barbecue
    Large EGG in Stainless Cart
    Yoder Smokers YS640 Custom
    Weber Kettle 22.5" Classic
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  • Bigguy thanks for the tip!
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  • GriffinGriffin Posts: 6,697
    edited September 2012

    That's how I make them for my pescatarian cousin and his daughter. They look good, but I'll take mine with bacon.

    @bigguy136 - great tip. Also works well with deviled eggs and stuffing canneloni or manicotti. That's what this forum is all about, providing useful tips and tricks. Nicely done.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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